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    Pierre Gagnaire: Reinventing French Cuisine (Hardback) Text by Jean-Francois Abert, Photographs by Peter Lippmann

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    DescriptionPierre Gagnaire is a considered one of the finest chefs in the world. He was at the forefront of the fusion movement, blasting through established conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures and ingredients. He is the owner of the eponymous Pierre Gagnaire in Paris and Head Chef of Sketch in London, two restaurants that in 2005 were ranked in the top 20 in the world by the industry magazine "Restaurant". And in 2006, the magazine ranked Gagnaire as the third best chef in the world.This memoir/cookbook is a delightful tour of his life and recipes as a cook since 1966, from his first very simple recipe, a potatoes gratin, to the last, a flower-shaped haddock. Beautifully illustrated, the book is a testament to Gagnaire's ever-expanding palate as an expert chef who considers himself a beginner, and that his most amazing recipe is yet to come.


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  • Full bibliographic data for Pierre Gagnaire

    Title
    Pierre Gagnaire
    Subtitle
    Reinventing French Cuisine
    Authors and contributors
    Text by Jean-Francois Abert, Photographs by Peter Lippmann
    Physical properties
    Format: Hardback
    Number of pages: 200
    Width: 267 mm
    Height: 267 mm
    Thickness: 29 mm
    Weight: 1,660 g
    Language
    English
    ISBN
    ISBN 13: 9781584796572
    ISBN 10: 158479657X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    BIC geographical qualifier V2: 1DDF
    Nielsen BookScan Product Class 3: T16.1
    LC subject heading:
    DC22: 641.5944
    B&T Modifier: Region of Publication: 03
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    LC subject heading:
    B&T Approval Code: A23306400
    LC subject heading:
    B&T Approval Code: A97406023
    BISAC V2.8: CKB034000
    BIC subject category V2: 1DDF
    LC classification: TX719 .G175 2007
    LC subject heading:
    Thema V1.0: WBN
    Illustrations note
    cl / bw / tt illustrations, cl30 / bw / tt30 photographs
    Publisher
    Stewart, Tabori & Chang Inc
    Imprint name
    Stewart, Tabori & Chang Inc
    Publication date
    01 November 2007
    Publication City/Country
    New York
    Author Information
    Pierre Gagnaire was born into a family of restauranteurs and opened his first restaurant in 1980. He is the Author of STC's Pierre Gagnaire: Reflections on Culinary Artistry. Jean-Francois Abert writes for the Dauphine Libere and has collaborated on numerous cookbooks. Photographer Peter Lippmann has worked in Paris for 25 years. He contributes regularly to Vogue, the New York Times magazine, Marie Claire and Le Figaro.